Chicken Tikka Biryani

Step 1: Prepare Chicken Marinade

In a bowl, combine 3-4 tablespoons of yogurt, 3 tablespoons of chicken tikka masala, 1 tablespoon of ginger garlic paste, and 3 tablespoons of oil. Whisk well until smooth to create the marinade.

Step 2: Marinate Chicken

Add 1 kg of medium chicken pieces to the prepared marinade. Mix thoroughly to coat all pieces. Cover the bowl and rest it in the fridge for 1 hour to allow the flavors to penetrate the chicken.

Step 3: Prepare Biryani Gravy Base

Heat 1/2 cup of oil in a large pot. Add 1 cup of fried onions and sauté until fragrant. Then, add 500 grams of chopped tomatoes and a splash of water. Cook until the tomatoes soften and break down, forming a thick base.

Step 4: Season Gravy Base

Add 5-6 tablespoons of biryani masala and some fresh green chilies to the pot with the tomato-onion base. Mix well and continue to cook until the oil separates from the masala, indicating that the spices are well cooked. Add a little more water if needed to prevent burning.

Step 5: Cook Marinated Chicken

In a separate pot, add the marinated chicken. Cook on low heat for 20-30 minutes, stirring occasionally, until the chicken is tender and cooked through, and the sauce has thickened.

Step 6: Smoke Chicken (Optional)

Once the chicken is cooked, create a small foil cup and place a hot charcoal piece inside it. Place the foil cup in the center of the cooked chicken. Drizzle 1 tablespoon of oil over the hot charcoal to create smoke. Immediately cover the pot tightly and let it smoke for a few minutes to infuse a smoky flavor into the chicken. Remove the charcoal and foil before proceeding.

Step 7: Boil Sella Rice

In a large pot, bring 2 liters of water to a rolling boil. Add 1 tablespoon of cumin seeds, 1 teaspoon of whole black pepper, 1 teaspoon of whole cloves, 2 cinnamon sticks, 2 star anise, 2 black cardamoms, 3 bay leaves, and 2 tablespoons of salt. Add 1 kg of soaked sella rice. Cook until the rice is 80% done (it should still have a slight bite), then carefully strain the water.

Step 8: Prepare Pot for Layering

In the same large pot used for boiling rice (or a clean one), add 3 tablespoons of oil and 1/2 cup of water at the bottom. This helps prevent the bottom layer of rice from sticking and burning.

Step 9: First Layering

Spread half of the boiled rice evenly over the oil and water mixture in the pot, creating the first layer of biryani.

Step 10: Add Gravy and Herbs

Spoon half of the prepared biryani gravy over the first rice layer. Garnish generously with fresh mint leaves, some green chilies, and lemon slices.

Step 11: Second Layering

Repeat the layering process: add the remaining boiled rice, followed by the rest of the biryani gravy, and then garnish with more fresh mint leaves, green chilies, and lemon slices.

Step 12: Add Food Colors and Chicken Tikka

Drizzle yellow and red food colors over the top rice layer in desired patterns for visual appeal. Gently spread the cooked and smoked chicken tikka pieces on top of the layered rice.

Step 13: Dum Cook Biryani

Cover the pot tightly with a lid (you can seal the edges with dough or foil for a tighter seal) and cook on very low heat (dum) for 20 to 30 minutes. This allows the flavors to meld together and the rice to fully cook through with the steam.

Step 14: Serve Biryani

Once the dum cooking is complete, gently mix the biryani from the bottom up to combine the layers and distribute the chicken and gravy evenly. Serve the Chicken Tikka Biryani hot.

• Marinating the chicken for at least 1 hour ensures maximum flavor and tenderness.

• Ensure the rice is 80% cooked before layering to prevent it from becoming mushy during dum cooking.

• The charcoal smoke step is optional but adds an authentic smoky flavor to the chicken, mimicking tandoori chicken.

• For a spicier biryani, increase the amount of green chilies or chicken tikka masala.

• You can add boiled potatoes or chickpeas to the gravy for extra texture and flavor.

• Use boneless chicken for a quicker cooking time and easier serving.